Types of Steamer

There are several different kinds of steamer. They all cook in the same way, and their cooking times are much the same but do check manufacturer’s guidelines for specialist models.

Electric steamers

These usually have a reservoir for water in the base, with two or more transparent tiers with perforated bases that stack on top. Some have a rice/sauce bowl that fits on the top or in between. Electric steamers have a timer and thermostat to ensure excellent cooking results. They also usually have a drip tray to catch cooking juices, which can then be used to make a sauce to serve with the finished dish (although this cooking liquid tends to be watery as it gets diluted by steam).

Electric steamers are particularly good as the tiers usually have removable bases, giving a larger cooking area when necessary. Also they automatically switch off if the water level drops too low and there is a reservoir level indicator so you can check when it needs topping up. Mind you, if you forget to check, and the cooker stops cooking, the timer also cuts out, which can be irritating if you can’t remember how long you’ve been steaming for! For some people, the fact that the machines are quite big is a minus – they need to be kept on the work surface. However, you may consider this to be a plus because it leaves the actual hob free for other cooking when required. You must remember that only water may be put in the reservoir – you cannot add other foods to be cooked in this water.

Tiered metal steaming containers

These are usually made of stainless steel. They comprise two or more tiers with bases designed to sit neatly on top of your own saucepans, with a tight-fitting lid to seal the top tier. Water or other cooking liquid is boiled in the saucepan and foods are steamed in the various tiers. The main advantage over an electric steamer is that foods can be cooked actually in the liquid in the saucepan as well as in the tiers. Other fragrant flavourings can be added to the water, too, so the flavours permeate the steamed foods. The main disadvantage is that it is easy to boil the pan dry, so you have to remember to keep checking every so often.

Expanding metal containers

These are inexpensive and very useful. The sides of the containers open up in a fan shape to fit over different-sized saucepans – they look a bit like an upturned umbrella – and the lid from the saucepan fits over the top to create a seal. They take up very little storage space, but you can only use one per saucepan.

Metal colanders

Ordinary metal colanders work perfectly well as steamer containers, providing you have a saucepan on which the colander will fit snugly. The main disadvantage is that the bowl of the colander may go quite a long way down into the saucepan so you must take care that the boiling liquid does not come in direct contact with the food or you may get disappointing results.

Note: Never use a plastic colander as a steamer – it will melt!

Bamboo baskets

These original Chinese steamers work on exactly the same principal as the metal ones. They can be stacked and used over a saucepan or stood in a wok. If in a wok, the water must not come above the bamboo grille in the base. Their main advantage is that they are attractive enough to serve the food in at the table. However, they tend to be smaller than the metal ones and they are also less durable.

Wok and rack

This is the other traditional Chinese steaming method. The wok is part-filled with boiling water or stock and foods are laid on the rack suspended from the lip of the wok. The lid is put on and food is steamed in the normal way. The main advantage is that foods can be cooked in the liquid in the wok itself at the same time. The main disadvantage is that there is not as much room as in the stacking tiers.

Bowl over a saucepan or double saucepan

This is the ideal way to melt chocolate and to make egg-based sauces, such as Hollandaise or custard, which would curdle if they came into contact with a direct heat source. The food is placed in the bowl (or in the top saucepan if you are using a double saucepan) over the pan of simmering water, then stirred or whisked constantly until melted or thickened.

Two plates

This method is perhaps the simplest of all and has the great advantage that it requires no special equipment. The food is laid on one plate (with or without some liquid). This is placed on top of a saucepan of boiling water. A second plate of the same size is inverted over the top of the food, which is then steamed in the usual way. This is a particularly good way of reheating plated meals, steaming fish and keeping items such as pancakes warm.